Amla Murabba Recipe (Gooseberry murabba)


Amla Murabba is very delicious. It is very beneficial for health. It’s rich in iron and vitamin c. Amla is available in the market easily So it makes a lot of sense to make a batch of this preserve when the fruit is in season, because you can easily store it for more than a couple of months. 

there are several methods to make Amla Murabba recipe. i have tried the easiest way. learn how to make amla murraba step by step by reading the article below


  • Amla (Indian Gooseberry) – 500 g
  • Jaggery – 1 kg
  • Cardamom – 8 to 10 (peel and grind)
  • Black pepper – 1 small spoon
  • Black Salt – 1 small spoon
  • Fitcari – half spoon


  1. wash the amlas and Poke the amlas with a fork. 
  2. Put 1 liter water in a utensil and heat it. After the water boils, add the amlas  along with fitcari (alum) and turn off the burner. Keep the utensil covered for 10 minutes.
  3. Take out the amlas and keep them in a filter so that the water seeps away.
  4. Heat jaggery in a thick-bottomed pan, till jaggery dissolves completely and forms a syrup of one string consistency.
  5. Add amla and continue to cook. Add crushed black cardamom seeds, black salt and black pepper
  6. Continue to cook, uncovered, on low heat till the mixture is thick and translucent.
  7. Cool and store in airtight jars.





energy 71 cal
proteins 13 gm
carbohydrates 17.4 gm
fat 8.4 gm
fiber 0.7 gm
other iron 51.2 mg



  • Use a dry air-tight container to store the murabba
  • Use a dry spoon to remove the murabba from the air-tight container to prevent it from spoiling
  • The consistency of the syrup in murabba should be like honey.
  • Ensure that the amla is completely immersed in the syrup while it is stored


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